Chicken Fingers with Spanish Dipping Sauce

Total Time:
40 min
20 min
20 min

1. Put the pepper, almonds, bread, tomato, garlic, and vinegar in a blender. Blend until roughly chopped. With the blade in motion, pour in the olive oil. Season with salt and pepper. Transfer to a bowl; if the sauce is very thick, add a little water to adjust the consistency. Keep covered in the refrigerator until ready to use. Makes about 1 1/4 cups.

2. Put the flour in a large bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs lightly. Put the panko in a separate bowl.

3. Cut the chicken breast lengthwise to make 12 even strips. Season with salt and pepper. Roll each finger first in the flour and shake off the excess. Transfer to the bowl with the egg and submerge to coat. Lift and let excess drip off. Roll in the panko and place on a wire rack set over a large baking sheet.

4. Heat about 1-inch oil in a large skillet to 360 degrees F. Working in batches, fry the fingers until browned, about 2 minutes per side. Serve with the sauce and cole slaw.

Calories: 773

Total Fat: 41 grams

Saturated Fat: 5 grams

Total Carbohydrate: 47 grams

Protein: 52 grams

Sodium: 286 milligrams

Cholesterol: 204 milligrams

Fiber: 3.5 grams

Serving: 1 tablespoon

Calories: 82

Total Fat: 7 grams

Saturated Fat: 1 grams

Total Carbohydrate: 3 grams

Protein: 1 grams

Sodium: 47 milligrams

Cholesterol: 0 milligrams

Fiber: 1 gram

You can bread the fingers a couple of hours ahead and fry them at the last minute. It's important that the oil reaches the right temperature before frying. If not, they'll be greasy.

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